Creating Your Own Gluten-Free Flour Blend

In todays world of gluten-free living, creating your own flour blend is no-longer required. You can just buy the gluten-free all purpose flours that are on the market, like Bob's Red Mill, Domata, and Jules, just to name a few. But, if you really like to bake and enjoy the process of learning, you will love developing your own flour blends. A great gluten-free flour blend will produce such amazing baked goods that you will never miss the gluten.

My reason for developing gluten-free flour blends, is to increase the nutrition profile of my baked goods, and for the fun of experimenting in the kitchen.

Gluten-Free Flour Blend Ingredient Options (not an exhaustive list):

• Brown and/or White Rice Flour
• Oat Flour
• Quinoa Flour
• Timtana Flour
• Sorghum Flour
• Sweet Rice Flour
• Coconut Flour
• Millet Flour
• Almond Flour
• Hazelnut Flour
• Garbanzo/Fava Bean Flour
• Corn Flour
• Cornmeal
• Garbanzo Bean (Chickpea) Flour
• Potato Flour
• Tapioca Flour/Starch
• Potato Starch
• Arrowroot Starch
• Xanthan Gum
• Guar Gum

Here is an example of a very simple whole grain flour blend for quick breads and muffins:

Brown Rice Flour - 1 cup
Quinoa Flour - ^1/2 cup
Arrowroot Starch - ^1/2 cup
Xanthan Gum - 1 teaspoon

The key to creating your own flour blend is finding what works best for your pallet so be sure to taste the flours before mixing them together. Make notes of what you like and dislike about each flour. Then eliminate your least favorite and focus in on your favorite.

If you are converting gluten recipes to gluten-free: